PERSIMMON MEMBRILLO GALETTE
Ingredients for 8 servings:
Crust:
1 1 /2 cups unbleached flour
¼ teaspoon sea salt
6 ounces cold, unsalted butter cut into ½" pieces
1/3 cup cold water
Filling:
4 ounces membrillo paste (quince paste)
6 tablespoons unsalted butter, divided
1/3 cup sugar, divided
¼ teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
3 large egg yolks, divided
4 Yazu persimmons, calyx removed, thinly sliced
Preheat the oven to 400 degrees.
Filling: Cut up the quince paste and heat it with 4 tablespoons butter, ¼ cup sugar, cinnamon and nutmeg until it melts, crushing it with a fork as needed. Transfer it to a bowl to cool. When cool, stir in two egg yolks.
Crust: Pulse the flour, salt and butter pieces in with work bowl of a food processor for 5 seconds or work by hand with a pastry blender until the mixture is the consistency of coarse sand. Add 1/4 cup water and process another 5 seconds adding remaining water as needed until the dough forms. Bits of butter will still be visible. Do the same if working by hand. Roll the dough out to a 9" circle between plastic wrap or wax paper. Chill it for 30 minutes in the refrigerator.
Assembly and Baking: Transfer the galette crust to a parchment-lined bake sheet. Coat the surface with the membrillo mixture leaving the outer inch of the circle uncoated. Arrange the persimmon slices over this filling in concentric circles. Fold over the edge of the dough and brush with remaining egg yolk mixed with 1 teaspoon water. Scatter small bits of remaining butter and sugar over the filling. Grate on a bit more nutmeg and bake for 40 minutes or until the crust is browned and the persimmons are soft. Transfer the galette on its parchment to a rack to cool for 10 minutes before serving.
